Mihaus Recepies

David’s Spinach & Mushroom Lasagne

By April 22, 2020 No Comments

This is a great meat free alternative to traditional lasagne – perfect for a meat free meal.

Spinach & Mushroom Lasagne Ingredients


  • 1/2 lb. fresh mushrooms
  • sliced 1 tsp. chopped garlic
  • 1/2 yellow onion, chopped
  • 2 Tbsp. water
  • 1 tin of chopped tomatoes
  • 9-12 lasagna noodles (regular or no-boil is fine, uncooked)
  • 2 Tbsp. grapeseed oil 5 oz.
  • Fresh baby spinach (about 2-3 large handfuls)
  • 1 lb. cottage cheese
  • 2 Tbsp. nutritional yeast (or Parmesan)
  • 1/2 cup fresh mozzarella, shredded
  • 1/2 tsp. garlic powder
  • 2 Tbsp. Italian seasoning
  • Preparation time: 15 minutes
  • Cooking time: 60 minutes
  • Total time: 75 minutes


  • Preheat oven to 175 oC
  • Sauté the mushrooms, onion and garlic over medium heat in grapeseed oil until tender.
  • Add in spinach. When it begins to wilt, reduce heat to low and add tomatoes, stirring often.
  • Cook about 3 minutes and set aside, covered.
  • In a large bowl, combine cottage cheese, nutritional yeast, Italian seasonings and garlic powder and mix well.
  • Spread a thin layer of tomato sauce in the bottom of a lasagne pan. This is our foundation.
  • Now place 3-4 lasagne noodles over the sauce. The noodles shouldn’t overlap.
  • Next, spread a thin layer of cottage cheese mixture over the noodles.
  • Cover with another layer of 3-4 noodles followed by another layer of sauce and then another layer of cottage cheese.
  • You should end up with a layer of noodles on top.
  • Spread the remaining tomato sauce on the top layer of noodles and sprinkle a few shakes of Italian seasoning on top.
  • Cover with aluminium foil, and bake for 40 minutes.
  • Remove the foil and sprinkle Parmesan or shredded mozzarella on top and bake uncovered for another 20 minutes.
  • Wait about 10-15 minutes before serving.
This is a great meat free alternative recipe for lasagne.